Venison Ribs

Venison Ribs

R31,63 – R63,25

Price per 500g – R31.63

Like beef ribs and pork ribs, venison ribs can be used in several ways in the kitchen and on the patio grill. And like nearly all wild game meat, venison ribs are very lean and should be prepared with moist methods of cooking.

They’re an often overlooked cut, yet they have some of the best texture and flavour of any cut on a game. They have a depth of flavour similar to shanks and neck roasts but with the added richness of thin layers of fat. They’re not pork ribs, but they’re not far off from beef ribs.

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    SKU: BBV504 Category:

    Additional information

    Select KG

    500 g, 1 Kg

    Ingredients & Nutrition

    INGREDIENCE

    Venison (100 %) and on the patio grill.

    Like beef ribs and pork ribs, venison ribs can be used in several ways in the kitchen

    NUTRITIONAL INFORMATION (Per 100g serving – Estimated)

    Nutrient Amount % Daily Value*
    Calories 158 kcal
    Protein 24 g 48%
    Total Fat 3 g
    Saturated Fat 1.1 g 5%
    Carbohydrates 0 g
    Cholesterol 112 mg 37%
    Sodium 54 mg 2%
    Calcium 7 mg 1%
    Iron 4 mg 22%
    Potassium 335 mg 7%

    *% Daily Values are based on a 2,000 calorie diet.

    FAQs

    Q1: What is the difference between venison ribs and short ribs

    The main difference between the two types of game ribs is in their shape. Short ribs are shorter and flatter while the back ribs are longer and curved. The other difference is in the amount of meat that is on each type of rib.

     

     

    Q2: How long to boil venison ribs?

    Place the venison ribs in a large pot on the stove. Fill the pot with enough water to fully submerge the ribs. Bring the water to a boil and cook the ribs for 2-4 hours, ensuring the water level remains high enough to keep the ribs covered throughout the cooking process.

     

    Q3: Do you cut ribs before cooking?

    By preparing the ribs in advance, you ensure enhanced seasoning and deeper smoke penetration across a larger surface area. Plus, there’s no need to slice them just before serving—they’re ready to impress straight out of the smoker!

     

    Q4: Can you smoke venison ribs?

    The crucial step involves braising the ribs to remove excess fat, which can make them taste waxy once cooled, while also tenderizing the naturally tough meat. Smoking them before braising adds an extra dimension of campfire-inspired flavour.

     

    Q5: How to prepare venison ribs before grilling them?

    Preparing venison ribs before grilling involves pre-cooking them, which not only allows precise temperature control but also results in more tender meat. Options like oven-baking, boiling, or using a slow cooker before grilling ensure they’re perfectly prepared before hitting the grill.

     

    Q6: What makes ribs more tender?

    The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy. 95% of the cooking time is spent relaxing while your ribs transform into fall-off-the-bone perfection.

     

    Q7: Can you grind venison rib meat?

    Rib meat must be one of the most underrated cuts of venison. Typically, it will go in the grind pile after getting a thorough trim.

    Recipes

    Barbecued venison ribs recipe

    Savory Venison BBQ Ribs

    Italian Venison Ribs

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